This is nothing but rice balls stuffed with Mozzarella cheese. It’s super simple and easy to do and the kids love making them and eating them. Use whatever rice you might have in the fridge. However I’m starting the recipe from scratch just in case you don’t have any left over rice.
Prep Time: 10 minutes
Cook Time: 20 minutes (if you have rice left over) or 45 minutes if you are starting from scratch.
1 pound rice – (400 gr) – that will make 20 supplies
300 gr tomato sauce
2 spoons ground beef (already cooked)
200 gr mozzarella
33 oz broth
3 large eggs
80 gr parmigiano cheese
4 large spoons flour (see great coupon)
2 oz beer (yes beer)
1/2 cup white wine
50 gr onions
30 gr butter
2 cup of vegetable oil (see coupon)
We’ll be making the typical rissotto. So first put the broth to boil. After boiling bring the fire level down.
Add the oil, onions and rice in a large pot. Move it for about 2 minutes.
When you can see the onions get some color, add the tomato sauce and the broth with a ladle (one spoon at a time)
Add the broth every time the water level goes down. The water should never cover all the rice. The ideal risotto has the water and rice always at the same level until it’s finally cooked. Move it every 5 minutes for a total of 4 times. Every time you add broth, you should move it.
Once the rice is cooked (by cooked I mean al dente), let the water dry a little. Usually until the wooden spoon can stand in the middle without falling to the side. Add the butter at that point, add an egg, the parmiggiano, move it well and let it cool off.
While the rice gets cold, you need to prepare the pastela. So take a separate bowl and add 3 spoons of flower, the remaining egg, add the beer and some salt.
On a flat plate, you need to add the breadcrumb
When the rice is cold, take a spoon full of rice, give it the suppli shape, add a square of mozzarella, then deep it in the pastella and then on the breadcrumb.
Repeat step #8 for every suppli and heat abundant vegetable oil in a frying pan.
So just remember the two secrets for this recipe. First to cook the risotto al dente. That way when you fry it there will be less risk to destroy the rice (into a pure). Second to use the pastella with the beer before you pass it by the breadcrumb. This will give it that nice crispy texture to make your guests feel in a trattoria romana.
When most Americans hear the word ‘tortilla’ they typically think immediately of the thin, flour-and-lard-based flatbread used in Mexican cuisine. But in Spain, a tortilla is something altogether different. For American children, this recipe is a bit like homefries and scrambled eggs layered together, so don’t be shy to offer it to the picky kids with ketchup- it doesn’t taste half bad! This recipe calls for the use of an ovenproof skillet, such as cast iron or stainless steel, so that the tortilla can easily be moved to the oven for browning, however, if you don’t have one, you can easily flip the tortilla in the pan by turning it out onto a plate and then gently sliding it back into the pan upside down.
1 3/4 C Olive Oil
1 3/4 lb Low-Starch Potatoes, (such as Yukon Gold) peeled, sliced thin and salted
2 Onions, diced
5 cloves Garlic, minced
Salt & Pepper to taste
In a large skillet, heat olive oil over medium heat. Fry the potatoes, turning gently occasionally. Try not to break them up too much. When the potatoes are tender, about 10-12 minutes, transfer them from the oil onto paper towels to drain.
Put onions and garlic into pan next, cooking until garlic is golden and onions are translucent, adjusting heat if necessary. Once they have finished cooking, transfer them alongside the potatoes so that they too may drain.
Drain remaining oil from the pan and wipe out with a paper towel.
In a bowl, whisk together eggs, salt and pepper to taste. Gently add in potatoes, onions and garlic, mixing gently to combine.
Re-heat skillet to med-high heat, adding in a small amount of fresh oil. Let heat before pouring in egg and potato mixture. Let cook until crisp around the edges, then turn heat down to med-low, allowing tortilla to cook until almost set at the center, 8-10 minutes.
If your skillet is oven-proof, place it under a low broiler until tortilla is set at the center and the top is golden brown and crisp. If not, turn tortilla out onto a plate by first loosening the edges with a knife, then covering the skillet with the plate and flipping everything over at once. Gently lift skillet off the plate, then slide tortilla off the plate back into the skillet to finish cooking.
This recipe is originally from Recipes at MSN Italy, but seeing as how so few of us speak Italian, I’ve translated the recipe to the best of my abilities! I hope to make our publisher Ana proud, as she speaks Italian remarkably well!
4-6 Hamburgers, (about a quarter pound each.)
1/2 lb Mushrooms, (the original recipe calls for porcini,) trimmed and chopped
1/4 lb Swiss Cheese, (the original recipe calls for emmental, which is essentially the same thing!) sliced
2 T Tomato Sauce
Half an Onion, diced
1 clove Garlic, minced
Salt & Pepper to taste
Saute onion and garlic in a pan with a drizzle of olive oil. Add the mushrooms and cook until dark and tender. Add the tomato sauce, salt and pepper, cooking for about five more minutes. Reserve mushroom mixture aside.
Heat a bit of additional olive oil in the same pan, and fry the burger patties until done to your personal likeness. Arrange burgers on a roasting pan or baking sheet, top each one with mushrooms, then with swiss. Place under the broiler until cheese is melted and bubbling.
Serve alone, or on grilled rolls with a little aioli!
September ’10 – Week 2 – Monday Dinner/Entree (to be served with carrots, recipe to follow.)
Polpettone is the Italian predecessor to the American meatloaf. Typically stuffed with such things as eggs and spinach, this savory dish is perfect for chilly fall and winter evenings, and makes a great sandwich the day after! This recipe calls for frying the loaf, which is not something we’re used to seeing in America, where most meatloaves are baked, however frying allows for the deglazing of the pan, creating a gorgeous sauce that’s served alongside the polpettone. (Though American kids might choose to keep to their standards and eat this with ketchup.)
1/2 lb Ground Beef
1/2 lb Ground Sausage
1 Package Frozen Spinach
1 oz Parmesan Cheese
1 C White Wine
Salt & Pepper to taste
Begin by cooking frozen spinach according to package directions. While doing this, hard-boil two of the eggs. Allow spinach and eggs to cool. Once cooled, peel and thinly slice eggs into rounds.
In a large bowl, thoroughly combine beef, sausage, remaining egg, parmesan cheese, salt and pepper to taste. Working on a long sheet of waxed paper, form a rectangle out of the beef. Evenly distribute the spinach over the top in one layer, then lay out the eggs. Using the waxed paper to assist you, gently roll up the palpettone into a loaf shape, making sure the ends are sealed off and no spinach is sticking out of any of the closures.
In a heavy skillet, heat a good amount of olive oil on med-high. GENTLY place polpettone in the oil, allowing to cook until both sides are heavily browned. Be very careful while turning not to break the loaf, or to burn yourself with splashing oil.
Once browned, drain all remaining oil from pan, then add white wine, 1/3 cup of water, sage and rosemary. Allow to cook, covered, for about 20 minutes, or until a meat thermometer at the center reads 155°-160° (medium-well.) Remove polpettone and deglaze any bits from the bottom of the pan.
The silly and charming name of these fried rice and cheese balls come from the fact that when you break them apart to eat them, the gooey mozzarella forms strings between, like the cord of a telephone! (Remember when telephones had cords?) These are a fantastic way to use up leftover rice from rice dishes, but it’s traditionally done with leftover risotto. This recipe makes about 16 suppli, but if you’re having a crowd, double it. (These go really fast!)
I like to serve them with raspberry sauce, but the more discriminating eaters in your crowd (like my husband) may prefer marinara for dipping!
4C Risotto or other leftover rice dishes
1/3 C flour
1 C bread crumbs
Mozzarella (string cheese is good for this!) Cut into large (no bigger than 1″) chunks
While heating oil over medium heat in a saucepan, beat one of the eggs and incorporate it into the rice. In a small bowl, beat the other egg along with a pinch of salt. Put the flour in one shallow dish, and the breadcrumbs in another.
Using your hands, pull a small clump of rice (about the size of a ping-pong ball,) and form it around one of the mozzarella chunks. Continue making these and setting them aside until you’ve used up all your rice.
Take each suppli, coat in flour, then egg, then breadcrumbs, pressing firmly to adhere. Fry in oil until golden brown and crispy. Allow to drain on paper towels before serving.